“In Soave, along Porta Vicentina way, is located the Counts Sanbonifacio’ palace that faces at south the Corte, “square”, Pittora, so called by the noble family Pittore from Verona that, as we think, constructed this building which passed later to the ownership of the Sanbonifacio Counts… …Inside, on the ground floor, there are the original royal archivolts, with large underground cellars, where secret passages connected to the castle, according to the legend, are known to exist…”  In this way Silvio Grigolini, renowned historian of Soave, in 1940 described the building that today is my residence and the seat of my winery.

Welcome to the place where the fruit of the vine, looked after with the best care in the vineyard, becomes wine. The cellar, or the perfect synthesis between the ancient tradition, that oozes from the walls of the palace, and the modern and efficient technology of the oenological machines.

Since it has been built, almost 800 years ago, in the Sanbonifacio Count's palace wines are made and conserved. This is the reason the aerated lofts of the palace are perfect for the drying process of the grapes and the underground cellar, with its constant temperature during the year, is ideal for growing and ageing wines. 
This indelible link with history and past naturally drives me towards the research of the tradition of Soave. A natural vocation that creates wines as the Recioto naturally fermented in the bottle and the Acini Soavi.
 

Making wine is an art that needs sensitivity, experience, patient dedication and care for the details. The typicality of Soave and the engagement for quality is the denominator present in my wine-growing and ageing techniques. My goal is to express, in the most direct way, the characteristics of the Garganega and the Trebbiano of Soave as it is modelled by the "terroir" and the microclimate of the area.  The harvest is done in three subsequent passages in the same vineyard to be able to obtain the ideal ripening grade for all the bunches of grapes. The harvest is done wholly by hand in small crates of 15 kilos and a careful and severe selection of the bunches of grapes is performed before the pressing. This time-consuming method guarantees that no unwanted fermentation will take place and it preserves the grapes in the best way before the soft pressing. In the cellar, I can avoid the oxidation of the musts, I can carefully control the fermentation temperatures and I can reduce the sulphur dioxide contribution thanks to a strict method made by a continuous monitoring and quick and efficient actions.